Sheetpan Feta with Butternut Squash + Kale
[Serves 2-4]
6 cups butternut squash, cubed
4 cloves garlic, quartered
Small handful fresh sage leaves
2 Tablespoons olive oil, plus more for drizzling
1/2 teaspoon red chili flakes
4 cups kale, packed tightly
16 oz feta, cut in triangles or rectangles
Salt + pepper, to taste
Honey for drizzling, optional
- Preheat oven to 425F. Toss butternut cubes, garlic and sage in olive oil. Season with red chili flakes and salt + pepper to taste. Spread evenly on a baking sheet and roast for 15 minutes turning butternut cubes once in the middle of cooking.
- Remove pan from oven. Turn heat to 450F.
- Toss kale in with butternut. Nestle the feta in with the butternut and kale, so each triangle touches the pan. Drizzle with some extra olive oil and season with salt + pepper. Bake for 15-17 minutes.
- Take pan out of the oven, drizzle the feta with some honey if desired, and serve immediately. Enjoy!
